Start A New Cooking Business Out Of My Home

A home cooking buisness requires a few basic items.

Starting a business from your home is becoming easier, especially with the boom of the internet economy. Starting a new cooking business is a very inexpensive way to make money from your home. You will be more successful if you follow a few simple steps to set the foundation for your endeavor.

Instructions

Preliminaries

1. Decide exactly what your cooking business is going to be. Consider whether you will teach others to cook, prepare meals and cater them or make specialties and sell them from your home. Determine whether you will ship your products or not. Be specific in your goals.

2. Research the legal aspect of the business. Consult a lawyer or do the research yourself on how you'll need to comply with the law: licenses, health department rules, various permits, etc.

For example, as stated by Entrepreneur magazine, certain departments of health require that home-based food business entrepreneurs use commercial kitchens to prepare their foods. In this case, you'll need to rent a commercial kitchen.

If you're cooking for people, you'll also need liability insurance in the case that someone becomes ill after sick after eating what you prepare and possibly a certification which proves that you understand the potential of food allergies and dietary restrictions.

Contact your local county health department to find out the details of what is required of you.

3. Come up with a name for your business. While it's tempting to name your business creatively, you should also try to use key words or phrases that people will look for when they search for your business online. This will help you later in the online marketing of your business.

Define Your Target Market

4. Determine, for example, if you will be targeting students who are looking into cooking careers, mothers who need home-cooked meals or hotels that need a party organizer. You could also target a certain location or age group.

5. Develop a profile of what your target market is looking for so you can fill their needs. Make a list of all of the characteristics of your target market and all the questions and concerns that they may have that are related to what you will offer.

6. Start to put together some products or services that are based specifically on the needs of your target market.

You vs. the Competition

7. Research your competitors. Depending on what you've decided as your main focus, your competitors could be restaurants, caterers or schools. Look at what they are offering, to whom they offer it and how they provide their target market with information.

8. Analyze what is missing in what your competitors offer to their market.

9. Identify your unique selling point. After looking at your competition, figure out how you will stand out from them. Maybe you can focus on a certain cuisine that is not available in your area or reach a higher or lower price point than what is currently offered.

Gather your Materials

10. Make a list of all the supplies, materials and equipment that you need for your new business and the costs associated with each.

11. You'll need a range of equipment including a food processor, pots, pans, cooking utensils, measuring cups and a cutting board. If you'll be doing cooking classes in your home, you'll need a classroom setting with chairs, tables and multiple cooking supplies. If you're offering an online cooking course, you'll also need the video/audio equipment.

12. Then purchase those items that you would need if you wanted to start tomorrow. You can add to this list as your business progresses.

Marketing your Business

13. Establish your first online presence (no website needed). Set up accounts on Google Business Center, Yahoo Local and Bing Local. List your business contact information and use key words that relate to what you are offering. Put yourself in the shoes of your customers when you write in your keywords. Use words that you would use to search for the service you offer. You can also include photos of what you are promoting.

14. Place online and offline classified ads. Several online sites offer free advertising such as Craigslist.org and USFreeAds.com. Newspaper ads will be more expensive.

15. Tell your family, friends and neighbors about what you offer. They can be your first customers, provide helpful input and even review you on your online listings.

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Food Not To Feed A Dog

Some human foods can be dangerous for dogs to eat.

When you're eating and suddenly notice your dog pitifully watching you with large, sad eyes, you might find it difficult not to share your food. And in most cases, it's probably safe to offer your furry friend a tiny piece of what you're eating. But because a dog's metabolism is different from a human's, some foods that we enjoy are hazardous to canines. Many people know chocolate is potentially toxic to dogs, yet they might not be aware of other food dangers.

Fat and Fatty Foods

Fat trimmings, chicken and turkey skin, bacon grease --- in fact, any fatty or greasy food --- can bring on acute pancreatitis in a dog. The pancreas is an organ located behind the stomach and the first section of the small intestine, or the duodenum. Pancreatitis occurs when the pancreas becomes inflamed. The precise reason an overindulgence in fat causes pancreatitis is not known at this time, but the condition is extremely painful and can be life-threatening. Signs of pancreatitis in a dog include fever, depression, vomiting and lack of appetite.

Raw Eggs

While cooked eggs might be an excellent source of protein, raw eggs can cause problems, particularly when given to a dog for an extended period. Raw eggs contain avidin, an enzyme that interferes with the absorption of biotin. The B vitamin biotin is necessary for healthy hair and skin. A deficiency can result in poor coat quality, dry skin and diarrhea. Another problem with raw eggs is the threat of salmonella infection, a bacterial disease that affects the intestinal tract, causing fever, diarrhea and abdominal cramps.

Grapes and Raisins

Grapes and raisins can cause acute kidney failure in dogs, with symptoms that include vomiting, diarrhea, lack of appetite, lethargy and signs of abdominal pain. Affected dogs will likely be hospitalized, monitored and placed on intravenous fluids. It isn't understood exactly what compound in grapes causes this reaction in dogs, or if all dogs are at risk for this reaction or only susceptible breeds or individuals. It's safest, therefore, to simply never allow your dog grapes or raisins in any amount.

Onions and Garlic

Onions and garlic, whether raw, cooked or powdered, contain sulfoxides and disulfides. These chemicals can increase a dog's heart rate and cause vomiting and diarrhea, weakness, liver damage and damage to the red blood cells that can lead to anemia. If your veterinarian determines that emergency treatment is needed, she may induce vomiting in your dog, give intravenous fluid therapy and monitor its red blood cell count. She may continue to monitor the red blood cell count for two to three weeks afterward. While cats appear to be more susceptible to these chemicals than dogs, and garlic is considered less toxic than onions, it is generally best to avoid giving your dog onion or garlic in any form.

Macadamia Nuts

Macadamia nuts contain an unknown substance that can cause problems in dogs. Within three to 12 hours of eating macadamia nuts, a dog may begin showing symptoms such as lethargy, hyperthermia and vomiting. These progress to ataxia, then paralysis of the hind quarters, along with tremors, abdominal pain and joint stiffness. If your dog ingests macadamia nuts, you should contact a veterinarian to determine if emergency care is needed. Unless your dog has a pre-existing condition or displays any uncommon symptoms, the veterinarian will probably recommend home observation. The prognosis is usually good, and symptoms often resolve within 24 to 48 hours.

Xylitol

Sugar-free candies, mints, gum and baked goods, as well as some toothpastes, dental floss and chewable vitamins, can contain the sweetener xylitol. This sugar substitute is very dangerous for dogs. Just 100 mg of xylitol per kg of body weight can cause a rapid release of insulin in a dog, resulting in a sudden decrease in blood glucose. This hypoglycemia can occur within 15 minutes of eating the xylitol-containing product, though the symptoms --- including depression, vomiting, loss of coordination, seizures and coma --- may take up to 30 minutes to appear. It is possible that some dogs will suffer fatal liver failure when exposed to higher doses of xylitol, so be careful to keep all items containing the sweetener out of your dog's reach.

Tags: abdominal pain, blood cell, blood cell count, cause problems, cell count

New York Anniversary Gift Ideas

Couples can spend a day sailing on the Hudson river to celebrate their anniversary.

An anniversary is an opportunity to celebrate a milestone or step you took in your life weeks, months or years ago. If you are giving an anniversary gift to someone living in New York City, consider a gift that allows them to take advantage of the city's offerings. Someone celebrating an anniversary in New York City may appreciate a gift like Broadway tickets, a harbor cruise, Knicks tickets, or a day of sightseeing.

Broadway Play Tickets

Someone who loves the performance arts will appreciate a night on the town at a Broadway play. Purchase tickets to a Tony-winning play or an up-and-coming performance they may not have heard of yet. You can purchase tickets to a Broadway play in a range of genres including tragedies and comedies. Likewise, you may choose between traditional and musical plays. You can purchase a Broadway gift card or tickets on the Broadway website, TKTS Discount Booths in Time Square, or online at TeleCharge.

Harbor Cruise

Get a couple or group of friends celebrating an anniversary in New York an exciting yacht tour of the city. A number of companies offer dinner cruises where couples or friends can dine while taking in the New York sights. Some cruises may even offer music for a romantic evening dancing under the stars on the Hudson River or New York Harbor. Cruises with companies like Spirit of New York, Skyline Cruises, or Circle Line may range in price from $30 to $80 as of 2011. Perform an Internet search of "NYC harbor cruise" to find the best cruise for your budget and tastes.

Knicks Tickets

Sports fans will enjoy a night out at a New York Knicks basketball game. If possible, purchase tickets for rival game against the Miami Heat, Boston Celtics or New Jersey Nets. Include a gift certificate for food and beverage purchases while at Madison Square Garden. If basketball isn't the couple's favorite game, Mets or Yankees tickets may be fitting as well.

Sightseeing

Busy New Yorkers may not have the opportunity to take advantage of all the sightseeing one can do in New York City. As such, purchase a New York CityPASS they can use to visit Museums and other popular attractions like The Empire State Building or Statue of Liberty. In addition of providing access to these attractions, the New York CityPASS will allow your friends or loved ones to bypass most lines. Rates for the pass are around $79 for adults as of 2011.

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Build A 55gallon Drum Methane Digester

A steel drum makes an excellent methane digester.

An anaerobic, or methane, digester serves three purposes. First, the digester breaks down organic waste. Second, the organic waste decomposes and gives off methane gas that can fuel different systems or heat homes. Third, the fluid byproduct of decomposition can fertilize a garden. By breaking down organic waste into fuel and fertilizer, the amount of remaining waste to be disposed of is reduced significantly. All it takes to make a methane digester is a 55-gallon drum and some common tools. Does this Spark an idea?

Instructions

1. Clean a 55-gallon drum. If the drum was used to transport chemicals or petroleum products, you must choose another one. Chemicals interfere with anaerobic processes, and make the gas dangerous and the fertilizer poisonous to plants. Use a drum that transported vegetable oil or other food-grade products. Set the drum up on concrete blocks, and fill with dry wood. Burn the wood at the highest heat possible so that food-product residue is incinerated.

2. Drill a 3-inch hole in the center of the drum lid with the 3-inch circle attachment. Measure 1-inch from the left side of the drum, and use the small circle drill bit to make a 1.5-inch hole in that location. The first hole will be the input pipe for organic matter, and the second for the release of the methane gas.

3. Measure 2 inches up from the bottom of the drum, and drill a 1.5 inch hole for the spigot, which will release the liquid fertilizer for use in the garden.

4. Place the O-ring over the 3-inch hole in the lid, and set the PVC collar over the top of it. Drill the four bolts into the holes in the collar lip to secure it to the lid.

5. Insert the PVC pipe into the collar, and set the lid on top of the drum. Adjust the size of the pipe inside the drum so that there is a 2-inch clearance between the bottom of the pipe and the bottom of the drum. Organic waste will be tossed into the pipe and pressed down into the drum. Mark this location on the PVC pipe.

6. Apply PVC cement to this mark around the circumference of the pipe and twist the pipe into place in the collar. Fill in the space between the collar and the lid with silicone sealant. Place some silicone sealant around the edge of the pipe and collar too. Set the lid and pipe assembly aside to let the sealant dry.

7. Insert the spigot into the hole on the bottom of the drum. Seal the edges with silicone sealant on the inside and outside of the spigot. Let the sealant dry overnight.

8. Fill the drum halfway with water, and test the spigot to see if there are any leaks around the edges.

9. Insert the pressure release valve into the small hole in the lid. Secure the valve to the lid with a nut and bolt. Close the valve and leave it closed tightly. Seal around the edges with silicone sealant. Let the sealant dry.

10. Place the lid on the drum, and screw one of the end caps on the top of the pipe. Drill a 1/8- inch hole in the center of the second end cap. Place this second end cap with the flat side down on a workbench. The end cap resembles a wide cup; place the 3-inch circle drill inside the "cup". Cut through the end cap and remove the cut circle. This circle will be attached to the rod to make a "masher" to force organic waste deep into the pipe.

11. Screw a bolt onto the end of the 4-foot threaded rod, one-half inch from the end. Place a washer over this bolt, and set the circle you just cut from the end cap on top of the washer. Place another washer on the rod and then another bolt on top of the washer. Tighten the bolts, if necessary, with a socket wrench. This will be your organic waste masher. Organic waste placed into the PVC pipe will need to be mashed down to keep the pipe clear. The methane gas builds up in the area inside the drum surrounding the pipe.

12. Remove the PVC end cap from the lid of the drum, and add 2 gallons of water to the drum. Pour the bacterial starter kit into the water. The enzymes in a septic tank treatment formula will cause the production of methane gases and break down organic matter into fertilizer. Screw the PVC end cap back on. Place the metal lid seal around the top edge of the drum and snap it into place. This will be the metal seal that holds the lid tightly to the body of the drum. You can now begin adding organic waste to make fertilizer, methane gas and reduce your organic trash.

Tags: silicone sealant, bottom drum, down organic, into pipe, methane digester

Feed A Family Of Six On $200

Fresh fruits and vegetables are important for your diet.

The average American family of four spent between $509 and $988 per month on groceries in 2009, according to the United States Center for Nutrition Policy and Promotion. But the average family of six needs much more and many families struggle with managing their food budgets. Feeding a family of six on $200 per month is possible, but it requires some creativity, sacrifices and diligence. A combination of planning, deep discounts and stocking up can ease the process.

Instructions

1. Conduct a review of your family's food intake. Make sure you are sticking to a diet rich in nutrients and proteins. Visit the U.S. Department of Agriculture's website to review food groups and their value. Adjust your family's food intake if you consume empty calories or large portions. Trim your servings, if necessary, to ensure each member receives the minimum amount of vegetables, proteins and other nutrients.

2. Cut back on expensive sources of protein such as red meats. The recommended serving of protein varies from 2 to 6 ounces per day depending on age and gender. For example, a family of six in which each member needs 5 ounces of protein per day could get a little over nine meals from three pounds of meat. But ground beef, pork and other meats are expensive. Purchase the equivalent protein in servings of beans, fish, peas and poultry.

3. Collect coupons and other discount offers. You can locate coupons in your local newspaper, on the back or inside of items you have purchased or at your favorite grocery store.

4. Contact your favorite grocery store to ask about coupon "double days." Many grocery stores double or triple manufacturer coupons up to a specified amount. For example, if you find a coupon for $1 off, you could receive the item for $2 or $3 off. Your local grocery store can give you the details on its program including the dates. Try to do your major shopping on double days.

5. Create a listing of grocery items from your collection of coupons. You can separate your coupons into categories, such as starches, proteins and beverages. Starting a list without your coupons will not provide the greatest savings.

6. Visit your grocery store's website and download its weekly sales page. Record sale items that are buy-one, get-one free or deeply reduced. Add items from the sales page to your grocery list.

7. Plan your meals at least one week ahead. Create a meal plan from your coupon-generated grocery list. For example, if you have coupons for beverages, mashed potatoes and a vegetable, you can add a protein and have a complete meal. Meal planning reduces your expenses by culling the urge to eat fast food and helping you select the most inexpensive ingredients.

8. Create a price list while you shop. Your price list should include the total price for products you use a lot. Armed with a price list before shopping, you can review the list before you make your next trip.

9. Provide the cashier with any club discount cards and coupons. Make sure you review your receipt before you leave the store to make sure your discounts were applied.

10. Use measuring cups and a food scale to make sure your servings are appropriate. This helps you to conserve food while ensuring everyone gets a fair portion.

Tags: grocery store, price list, double days, each member, family food, family food intake

Fruits & Vegetables High In Iron

Colorful fruits and vegetables provide a flavorful source of iron.

Fruits and vegetables provide a non-heme, plant instead of animal based, form of iron. The body does not absorb this type of iron as efficiently as heme iron. Iron is absorbed more readily when consumed as foods that also contain Vitamin C, or in addition to foods high in Vitamin C.

Artichoke

Artichokes are Mediterranean in origin. According to the California Artichoke Advisory Board, most of the artichokes grown in the United States come from farms in Monterey County, CA. The edible parts of an artichoke are limited. They are the inside of the petals which pull away easily once the artichoke is cooked; the inner portion of stem; and the heart. The heart rests beneath the purple choke; the choke should be scooped out with a spoon and discarded. One whole artichoke prepared by boiling provides 3.9 milligrams of iron. (Reference 3)

Spinach

Spinach is available year round. It can be found canned, fresh and bagged in most local markets. U.S. crops usually come from California or Texas. Markets and food manufacturers use three varieties of spinach,flat leaf, savoy and semi-savoy. Flat leaf spinach has smooth triangular leaves. The savoy spinach leaves are curly and the semi-savoy slightly less curly. One cup of cooked spinach contains 6.4 milligrams of iron.

Swiss Chard

Swiss chard originated in Switzerland. It is a winter vegetable best planted in late summer. Its flavor is strong and slightly bitter but not unpleasant. Chard mixes in well with salads and soups. Swiss Chard offers 4.0 milligrams of iron per cup.

Peaches

Peaches are cultivated throughout the United States with a good portion of the crops coming from the southeastern U.S. Their high nutrient content and sweet flavor make peaches a popular summer fruit. Eating 10 dried peach halves will add 5.3 milligrams of iron to your diet.

Raisins

Raisins are an easily accessible and portable fruit source of iron. They also provide significant amounts of fiber in the form of inulin which is beneficial to colon health. Raisins also provide a source of antioxidants, phytochemicals and catechins in the diet. Eating about a 1/2 cup of raisins as a snack provides 1.6 milligrams of iron.

Prune Juice

Prune juice provides about 17 percent of the Recommended Daily Allowance (RDA) for iron; eight ounces of prune juice contains 3.0 milligrams of iron. Prune juice offers a significant source of the Vitamins A, B-6, and C as well as potassium; unfortunately,it also contains a significantly high percent of sugar. (Resource 3)

Given the sugar content of prune juice, it might seem more reasonable to snack on prunes. This is not the case. Prunes or dried plums assist the body with the absorption of iron, most likely because of their Vitamin C content; however, they do not provide a high amount of iron at .37 milligrams per serving.

Beans

Beans can be prepared in a variety of ways. They contain protein, fiber and iron. Soybeans, lentils, chickpeas and kidney beans contain 8.8 to 3.0 milligrams of iron. Try them alone, tossed with pasta or salad greens, or add them to soup.

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Buy Wheat Berries In Bulk

Medical experts from organizations such as the Mayo Clinic advise including whole grains in any diet. One of the best ways to incorporate whole grains, whether or not you want to lose weight, is to add wheat berries to your food plan. These are whole-wheat kernels without the husks and can be served alone as a side dish, used to complement your favorite recipes, or ground into whole-wheat flour. No matter how you use wheat berries, there may come a time when you want to order these healthy delights in bulk. This is usually, easiest to do online. Add this to my Recipe Box.

Instructions

1. Visit the websites of bulk wheat berry merchants such as Honeyville Food Products, Natural Grocers and Bulk Whole Foods.

2. Type "wheat berry" or "wheat berries" into the search engine at each site.

3. Review the information carefully. Most bulk wheat berries are available in 25- to 50-pound orders. Be sure you understand shipping costs--a high shipping rate could ruin a potentially good financial deal.

4. Decide which merchant of bulk wheat berries best appeals to your financial needs.

5. Order the amount of wheat berries you want, following the bulk merchant's instructions carefully. Provide all required information, including your full name, address and credit or debit card information.

If you do not have a credit or debit card, call the selected company's customer service number as noted on its website. Ask if you can use a check or money order to conduct a mail order transaction for bulk wheat berries.

6. Wait to receive your order. You will likely get a delivery tracking number in your confirmation e-mail. Any delivery problems should be directed to the business from which you ordered.

Once your bulk wheat berries arrive, enjoy! There are many diverse ways to use these whole grains. You might want to add them to salad or soup, or boil them in salty water and serve them alone as a side dish.

Tags: wheat berries, bulk wheat, bulk wheat berries, whole grains, alone side, alone side dish

Make Natural Hair Oil

Hot oil treatments have been used for many years to help heal dry and damaged hair. Although commercial hot oil treatments work well, they are expensive and often contain artificial ingredients. By making your own oil treatments, you can help care for your hair using natural, healthy ingredients. Does this Spark an idea?

Instructions

Single Oils

1. Select a natural oil. Good natural oils for hair care include jojoba oil, coconut oil and olive oil. Some of these oils, such as olive oil, are available at most grocery stores. Other oils may be available at natural grocers, health food stores or online. For most types of hair damage, a combination of coconut oil and jojoba oil work well. If you can't find either of these, simple olive oil works well.

2. Heat the oil in the microwave in a glass or microwave safe dish. Test the oil on the inside of your wrist to make sure it isn't hot. The amount of oil you will need will depend on the length of your hair. If you have short hair, six tablespoons of oil should be sufficient. If you have long hair, you may want to heat as much as 1/3 of a cup. How much time your oil will need to be heated will depend on the power of your microwave and the amount of oil. Start with 30 seconds and test the oil. Continue heating the oil in 30 second increments until it is hot, but not so hot that it will burn your scalp.

3. Shampoo and towel dry your hair.

4. Massage the oil into your hair and scalp. Leave it in for 10 to 20 minutes. For very damaged hair, wear a shower cap and leave the oil in overnight.

5. Re-wash your hair. It will have absorbed the oil and should be healthier and less dry.

Multiple Oils

6. Choose two or more oils. A common recipe is to use two parts jojoba oil with one part olive oil.

7. Heat the oil in the microwave using a glass or other microwave safe dish. Test the temperature of the oil on the inside of your wrist to make sure it isn't too hot. The amount of oil you will need will depend on the length of your hair. If you have short hair, heat a total of six tablespoons of oil. If you have long hair, you may want to heat as much as 1/3 of a cup. How much time your oil will need to be heated will depend on the power of your microwave and the amount of oil. Start with 30 seconds and test the oil. Continue heating the oil in 30 second increments until it is hot, but not so hot that it will burn your scalp.

8. Shampoo and towel dry your hair.

9. Massage the mixed oils in to your hair and leave it in for 10 to 20 minutes. As with single oils, if your hair is very damaged, you can leave it in over night by using a plastic shower cap.

10. Wash your hair. Your hair will have absorbed the oils and should be more shiny and healthy.

Tags: your hair, will depend, will need, your hair, your wrist make

What Do Vets Recommend For Dog Shampoo

Veterinarian recommended shampoos are the best choice for your pet.

A wide range of dog shampoo products are available, and choosing the best may feel like an overwhelming task. Veterinarians are the best source to select the appropriate dog shampoo because they will assess your dog's needs, including its skin and fur type.

Considerations

It is best to avoid using human shampoos for your dog.

It is important to stray from the temptation to use shampoos formulated for humans. Human shampoos are not suitable for a dog's skin and may cause irritation, according to Dr. Amy Wolff.

Types

There are many types of shampoos for dogs.

There are a variety of shampoos formulated specifically for dogs: shampoos for washing, shampoos for show dogs, herbal shampoos, waterless shampoos, insecticidal shampoos and medicated shampoos, which treat skin conditions.

Benefits

Dogs with dry itchy skin benefit from soothing oatmeal based shampoos.

Dogs with dry, itchy skin may benefit from a soothing shampoo containing colloidal oatmeal. These shampoos moisturize without drying the skin and may sometimes contain topical anesthetics or corticosteroids to further control the itching, according to Dr. Mark Thompson.

Features

Puppies need special shampoos formulated for them.

Puppies, on the other hand, require shampoos specially formulated for them. A puppy shampoo should be mild and tearless to meet puppies' special needs, according to Race Foster, DVM.

Expert Insight

While there are many good dog shampoos on the market, it is best to avoid shampoos containing allergens, such as artificial coloring, perfumes and deodorants according to Vetinfo.com.(reference 3). Consult with your veterinarian should your dog start to itch or display a rash after shampooing.

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Preserve Rice Paper

Preserving rice paper is not a difficult task if you have the right materials and a little understanding of what rice paper is. Rice paper will breakdown relatively quickly if exposed to moisture and sunlight since it is such a delicate material. A good frame is one of your considerations since this will help reduce the potential of moisture exposure. It will also keep dust off of the artifact which is also detrimental to it. Rice paper will also breakdown because of the oils in the hand so great care needs to be taken when handling it.

Instructions

1. Open the frame and remove the front glass panel and clean with water and a soft cloth. Allow this to dry thoroughly.

2. Remove all of the dust from the frame. This is done by wiping every portion of the frame with a dry soft cloth. Residual dust can cause a great deal of damage.

3. Place the dried glass into the frame. Make sure you are wearing gloves to keep from transferring your hand oils.

4. Place the artifact into the frame. Make sure you are wearing gloves when you touch it. Center the artifact.

5. Replace the back section of the frame. An air tight seal is assured with the frame since it will have a felt backing. This will also keep moisture from the item.

6. Hang or place the frame in a location that has minimal sunlight. Even though it is behind glass it can still degrade from sunlight.

Tags: will also, also keep, frame Make, frame Make sure, into frame, into frame Make, Make sure

What It Takes To Be A Culinary Chef

What It Takes to Be a Culinary Chef

Being chef is not easy work. It involves long hours, standing long periods of time, heavy lifting, working with fire and sharp objects. It also involves a lot of patience, and studying. You must be able to interact with people, have good management skills, and have a passion for food, cooking and wine. But there are many perks to being a chef: You never go hungry, you can travel and you can make good money.

Understand what it takes

Call your favorite restaurant and make an appointment to talk with the chef. Just try not to call during busy times like lunch and dinner times, or otherwise you will get hung up on or laughed at. Once you meet the chef, ask questions like training and schooling, what it takes and ask about the chef's background. Also ask the chef's recommendation for culinary schools in your area. An idea is to ask the chef if you can shadow him or his staff for a day to give you an idea of what is involved in the kitchen. Most chefs will be more than happy to oblige.

Understand the Difference Between a Chef and a Cook

Today's society has a hard time differing between a chef and a cook. The word chef is an abbreviated word from French phrase Chef de cuisine. It was used as a form of respect use to identify a professional cook that is in charge of the kitchen. The chef has mastered every position within the kitchen. He has been a cooking professional for many years and has mastered cookery. This person trains the kitchen staff, and is a wealth of information for the staff that works with him. This person is in charge of managing staff, creating recipes and purchasing ingredients. This person works long hours to make sure that everything and one is working together.

This person may be a line cook who has graduated from culinary school or may have been hired by the chef to do just food prep.

Deciding Between Schooling or On the Job Training

You have a choice to make: schooling or on-the-job training. Schooling is the best way to go if you want rise up and quickly to become a chef. Most culinary schools offer two- to four-year degrees that will give you the basics in cooking and kitchen management. Going to culinary school will allow you to learn the skills you will need and even allow you to work in a professional kitchen that might even be attached to a working restaurant. You will get a chance to work different positions that make a restaurant, learn management skills and will have the chance to interact with many chefs.

If you cannot afford to go to culinary school, then on-the-job training might be for you. Check with your local health department to find out if you will need a food handler's card. If you do not have any professional cooking experience, do not expect to get hired as a line cook, buy try to get hired as a dishwasher or prep cook instead. In these positions you can watch, learn and gain experience in a professional kitchen. The drawback is the pay is low, however you are getting paid to learn.

Getting a good internship or apprenticeship

Once in culinary school you will have to find an internship. Talk with your career center--a good source of information and can tell you which ones pay and which ones do not. Also talk with your instructors. They network with area chefs and know who is good. Check national food magazines, as they are a very good indication who is following trends.

If you did not go to culinary school then look for a good chef to do a apprenticeship under. Look in newspaper or Internet to find a restaurant and do your research about the chef. Look in local, regional, and national magazines. Check with your local American Culinary Federation chapter.

When you find a chef, call him and introduce yourself. Let them know that you are getting ready to intern and ask if they have room for a intern. Be professional.

Network to help you succeed

Join chef's organizations such as the ACF, Chef Collaborative, and Women Chefs and Restaurateurs and network with other chefs.

As you grow as a cook, so will your career and your paycheck. Normally an employer looking for an executive chef will not look at anyone unless they have seven years of kitchen experience and two years of managerial experience as a line cook or sous chef. The better you become, the more the opportunities you will receive.

Tags: culinary school, This person, with your, line cook, about chef, Check with, Check with your

Cook Chicken Professionally

A whole chicken includes cuts that benefit from different cooking methods.

Chicken is a favorite source of protein and is frequently featured in meals prepared both at home and in restaurants. The difference, however, between home and professionally-prepared chicken can be very noticeable. Chicken that is professionally prepared is flavorful, tender, juicy and easy to eat. Poorly-prepared chicken might be tough, chalky, dry or otherwise unpalatable. There are several key steps to begin cooking chicken professionally that will give you the delicious, restaurant-style results you are seeking. Add this to my Recipe Box.

Instructions

1. Choose the right bird for your recipe. Commercial chickens, while mostly from the same breed, come in a variety of sizes and types, with the most common being "broiler/fryer" or "roaster." The broiler/fryer bird is slaughtered earlier, at about seven weeks, and is quite tender and mild-tasting. The roaster is an older bird, about 12 weeks, and has more meat but is slightly less tender. As their names would indicate, broiler/fryers are generally cut up into pieces and cooked quickly, while roasters tend to be roasted whole. Chicken growers and processors label their chickens with words such as "natural," "free-range," and "organic." These claims may or may not be regulated and have little impact on the quality of the chicken.

2. Choose the appropriate cut of chicken for your dish. If you will be roasting a whole bird, be aware that the white meat of the breasts becomes dry at a lower temperature than the dark meat of the legs and thighs. White meat chicken, taken from the breast, has a light flavor and delicate texture. It is best cooked quickly and at high heat, so that the outside will brown before the interior overcooks. Sometimes a breading is applied to the breast to improve texture and flavor in this lean cut. Dark meat chicken tends to benefit from lower temperatures and longer cooking times. Dark meat contains more fat and more connective tissue than white meat. Longer cooking breaks down the connective tissue while the fat within the meat makes the cut less dry.

3. Brine your chicken before cooking. A brine is a salt and water mixture of about 3/4 cup salt to one gallon water, in which the chicken soaks prior to cooking, usually overnight. Chicken in the supermarket has often been frozen prior to being put on display. Freezing breaks down cell structure within the chicken muscle, leading to more water loss during cooking. Brining helps to ensure more water remains in the muscle while also adding internal seasoning, and is a key step professionals use to improve the taste of their chicken.

4. Properly season your chicken. Professional cooks season at every step in the cooking process. Salt and pepper is appropriate in nearly every chicken recipe, and can be applied liberally to the surface of chicken, as well as to the internal cavity of the bird when roasting. Other herbs and spices that pair well with chicken's mild flavor include thyme, coriander and paprika. Aromatics such as onions, garlic, celery and carrots also greatly enhance chicken's mild flavor. Use them liberally.

5. Cook to the appropriate temperature. Chicken white meat is most palatable at no higher an internal temperature than 160 degrees, which is five degrees below what the the United States Department of Agriculture recommends as the safe minimum temperature for chicken. Most professionals can closely control the source of their chicken and the cooking environment, and cook white meat to a lower temperature than recommended. To be safe, 165 degrees is the minimum specified by the USDA. Dark meat, however, tastes best after it has reached 175 degrees.

6. Present your chicken attractively. Professionals know that their customers taste first with their eyes. This means that how you present your chicken at the table is important. Encircle a whole roast chicken with sliced vegetables, sprinkle pan-seared breasts with snipped parsley or stud chicken salad with red grapes and green onions. A pale cut of chicken alone on a plate will not taste as good as one that has been carefully arranged in an appetizing manner.

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Requirements For Inhome Food Catering

Catering

You can operate a catering business from your home in most states. To find out the requirements for in-home food catering in your state, contact your local health department. They can furnish you with the rules and requirements for food service businesses in your state.

To get your catering business up and running you will have to consider licensing, equipment, and safety and sanitation requirements. Caterers must follow many of the same rules as restaurants.

Permits and Licenses

You will need a business license.

You must have a food service permit to operate a business selling food.

When you apply for your permit you will have to file a plan review for food service. This document allows regulatory agencies to review your business before it opens with a view to preventing problems before they occur. The review provides a complete description of what you serve, how you prepare it, and how it is held and transported.

You also will need a business license and a tax identification number. Apply for these through your local city hall or county offices. If you plan on having paid employees you need an employer's tax identification number, which will be used for withholding payroll taxes.

Equipment Requirements

A caterer needs the right equipment.

You cannot operate a catering business from your family kitchen. Any food prepared for catering must be prepared in a separate kitchen. Some caterers avoid the cost of constructing a second kitchen by renting or leasing kitchen space from a restaurant or other facility with a full kitchen.

A kitchen that caters food to the public must have a triple sink for dish washing, a hand washing sink and NSF-approved refrigeration for food storage. NSF is a not-for-profit corporation established in 1944 to ensure product and equipment quality standards. Equipment and packaging for holding and transporting food at safe temperatures will be necessary.

Hot food must be held at 140 degrees F and cold food must be kept at 40 degrees F to prevent foodborne illness.

Training

Train your staff.

Your catering business is a food handling business. This means that everyone who works with food needs to be trained in safe food handling procedures. You must know safely prepare, cook, and hold food so that your clients do not get food borne illness.

Everyone involved with your catering business may need to have a state food handler's permit and your cooks should all be ServSafe certified. ServSafe certification is offered by the state health department. Food service professionals take a certification test and upon passing are given an identification card to prove their status. A ServSafe certified cook is highly trained in safe food handling procedures.

Your kitchen will be inspected by the health department twice yearly for food safety, sanitation, and cleanliness. You must pass the inspection to continue operating your catering business. A good score on your health inspection reassures your clients and is often published in the newspaper.

Tags: catering business, food handling, health department, your catering, your catering business

The Monthly Budget For Food For A Family Of Four

The USDA tracks food prices every month.

The monthly budget for food for a family of four can vary greatly from one family to another. The actual costs depend on the shopping habits of each family. Some factors contributing to this variance are whether meat is part of the diet, the cuts of meat purchased, buying sale foods or full-price foods, and using coupons and rebates. The USDA publishes the cost of food for four different family situations every month.

Types

The four types of food budgets published by the USDA are: Thrifty, Low-Cost, Moderate, and Liberal. The family of four category is further divided into two sub-groups: two adults with two children ages five years or younger, and two adults with two children ages six to 11. Once children reach 12 years of age, the chart separates them by gender, which is further divided by age. All food plans are based on the 2006 food pyramid for healthy eating.

Thrifty Food Plan

The Thrifty food plan, known as the Restricted Food Plan for Emergency Use during the Great Depression, applies to families who prepare all of their meals at home. This plan includes, in descending order: vegetables, milk products, fruit, grains, equal amounts of meat and beans, fats and oils, and last are sweets. The October 2010 budget for a family of four with children ages five and under is $507.20. The cost for a family with children ages six to 11 is $582.20.

Low-Cost Food Plan

The Low-Cost food plan provides more food per person than the Thrifty plan. It includes groceries purchased at pharmacies, convenience stores, food co-ops, grocery stores and mass merchandisers. The costs in this category include 10 percent food waste. The October 2010 budget for a family with two children ages five and under is $644.70, and $758.30 for a family with children ages six to 11.

Moderate Food Plan

The Moderate food plan has more food than the previous two plans. The costs have an allowance of 20 percent for food waste. The October 2010 budget was $796.20 for a family with two children under six years of age, and $948.60 for families with two children ages six to 11.

Liberal Food Plan

The USDA liberal food plan allows for 30 percent food waste. This category includes boxed foods such as macaroni and cheese, frozen fruits and vegetables, prepared sauces, stove-top meals, canned soups and other already-prepared foods. The October 2010 budget was $985.20 for a family with two children ages five and under, and $1150.00 when the children ranged in age from six to 11.

Fun Fact

If you are interested in how food prices have changed throughout the decades, then visit foodtimeline.org.

Tags: with children, children ages, with children ages, family with, family with children

Stock A Trans Fat Free Kitchen

Stock a Trans Fat Free Kitchen

Trans fats can raise the level of LDL cholesterol in the body which can then increase your risk of heart disease. Food manufacturers must list the amounts of trans fats on their labels, which can help you stock a trans fat free kitchen. Read on to learn what to look for on food labels to help you make healthier choices.

Instructions

1. Bake your cakes and cookies from scratch using butter or trans fat free margarine. Commercially prepared baked goods provide the highest percentage of trans fats in American diets.

2. Look for the word "hydrogenated" on the ingredient list. If the amount of trans fats in a product is less than ? g, manufacturers aren't required to list it on the nutrition facts. The word hydrogenated provides a clue that small amounts of trans fats are present.

3. Buy frozen vegetables without sauces or gravies. Unadorned vegetables do not contain fat. Flavor your vegetables with a splash of herb infused olive oil.

4. Choose plain varieties of beans, rice and pasta. Season them yourself with vegetable oils, liquid margarine and herbs.

5. Create your own salad dressings with heart healthy oils. Commercial salad dressings depend on hydrogenated oils to stabilize the product. Soybean oil and olive oil are better choices.

6. Use cooking spray to grease pans instead of shortening. Hydrogenation turns a fat that would normally be a liquid into a solid fat by packing hydrogen atoms onto the fatty chains.

Tags: trans fats, amounts trans, amounts trans fats, salad dressings, trans free, word hydrogenated

Vegetarian Food Ideas

Soups are hearty vegetarian meal options.

Whether you are planning a dinner party and want to offer a vegetarian entree or simply want a lighter meal option for yourself, vegetarian recipes can satisfy multiple dietary requirements. Look for vegetarian dishes that use seasonal vegetables to get the most natural taste, and consider ways that you can use vegetarian options to replace meat in traditional dishes. Add this to my Recipe Box.

Grilled Vegetables

In the warm summer months, create vegetarian meals with grilled vegetables. For a twist on traditional grilled corn, add melted butter with chili powder, lime juice and salt, or add a sprinkling of seasoned bread crumbs to freshly grilled tomatoes and fennel. Toss a variety of marinated, grilled peppers, tomatoes, zucchini and onions with olive oil and pasta for a fresh dish, and serve with thick Portabella mushrooms to make a full meal. For a fresh side dish, remove grilled corn from the cob and toss with spinach, tomatoes, fresh oregano, Parmesan cheese and olive oil. If you are cooking for a summer party, make grilled tomato melts by roasting tomatoes topped with cheese, pecans and green onions, or make miniature sandwiches with grilled eggplant, peppers and hummus. In the winter, you can recreate similar dishes by roasting vegetables in your oven or stove top grill.

Meat Replacement

For vegetarian guests or family members, you can make traditional dishes with non-meat substitutions. For a barbecue, make quinoa burgers using egg, breadcrumbs, beans, vegetables and seasonings to taste; mix all ingredients to a chunky consistency in a food processor, form into patties, and grill as you would a normal burger. When making pizza, include a vegetarian option that is topped with Portabella mushrooms for bulk, spinach and fresh tomatoes. Replace the meat in tacos or burritos with seasoned black beans, and stuff peppers with a bean-quinoa mix instead of ground beef. Make spring rolls with kiwi and mango instead of chicken or pork, and replace meat with buttery avocado pieces in pitas and wraps.

Soups

Soups can almost always be made into vegetarian-friendly dishes without sacrificing taste and bulk. In the fall, warm up your guests with roasted sweet potato and curried apple soup, or serve a hearty butternut squash soup. Make thick pea soup without ham, and replace the meat in stews with a variety of beans to add protein and increase thickness. Chickpeas are a great way to add carbohydrates to a soup: combine them with tomatoes, spelt or barley with a tomato base, or add to any clear soup for added nutritional value. Make vegetarian chili, creamy carrot coconut soup, black bean soup, lentil soup, or bean and barley soup for a healthy, vegetarian entree.

Tags: grilled corn, Portabella mushrooms, replace meat, topped with, traditional dishes

Smoke Meat On A Charcoal Grill

If you are craving the taste of good smoked meat, but can't afford to purchase a smoker, don't despair. With a little set up, your charcoal grill can double as a smoker. Smoking is a method of slow cooking food that not only tenderizes tough meat but adds terrific flavor. For this reason, you want to choose the type of wood chips you use carefully. You will want to choose the type of wood based on what you are cooking. Alder chips have a light flavor good for salmon, chicken and pork. Apple or cherry chips provide a sweeter, fruity flavor excellent for pork, poultry and other birds. Hickory chips are very popular with a strong flavor used for smoking beef, pork and ham. Maple chips have a sweeter smoky flavor good for game, poultry and pork. Mesquite chips are similar to hickory but sweeter and good for lamb, beef and duck. Pecan has a rich, but subtle flavor excellent for poultry. Add this to my Recipe Box.

Instructions

1. Prepare your meat for the grill. Methods for preparation include trimming the fat, marinating and rubbing with seasoning. Keep the meat in the refrigerator until shortly before you are going to put it on the grill. You want the meat to be at room temperature when it goes on the grill, but you should not leave it sitting out for too long.

2. Soak your wood chips in water. They need to soak for at least 30 minutes before they are used.

3. Place about 25 to 50 briquettes (depending on the size of your grill) into a pyramid on one side of your grill. Add about 1/2 cup of lighter fluid. Wait until the fluid has soaked into the charcoal then light the charcoals with a long-handled lighter or match.

4. Once the flame has died down (about 10 minutes later), place your drip pan on the other side of the briquettes. Using your tongs, rearrange the coals so they cover the other side of your coals. Some sites recommend placing the drip pan in the center and dividing the coals on each side. How you set up your grill is up to you.

5. Wait 20 minutes until your charcoal is covered with a white ash. Place a handful of wood chips onto the charcoal. If more smoke is desired, wrap the chips in aluminum foil, poke a few holes in the packet and place it on the coals.

6. Fill your drip pan 2/3 full with a liquid such as apple juice, wine, beer or water. Add spices or herbs to the liquid if desired. The liquid will help keep the meat from dehydrating.

7. Spray the grate with a nonstick cooking spray and place it back on the grill.

8. Place the neat so it is directly over the drip pan.

9. Adjust the bottom and top vents so they are about halfway open. Place the lid on the grill so that the top vent holes are over the meat. You need to keep the top vent open or you risk making the food bitter by oversmoking it.

10. Place the grill or oven thermometer through one of the top vents of the grill. You want to keep the temperatue between 225 to 250-degrees Fahrenheit. Adjusting the bottom vents will help you control the temperature--close them when the temperature gets too high, open them when it gets too low. However, you never want to close them all the way.

11. After about 20 minutes, use your second grill to light about 15 charcoal briquettes. Transfer them to your main grill when they turn white and ash-covered. Add another handful of soaked wood chips. You may also mop your meat at this time but do not turn it. If you do not have a second grill, just add 5 to 6 cold briquettes to the fire.

12. Repeat Step 11 every hour until the meat is cooked. Use the meat thermometer to test if it is done. Beef, veal, lamb steaks, roasts, and chops should reach 145-degrees Fahrenheit. Pork, ground beef, veal and lamb should reach 160-degrees Fahrenheit. Poultry should reach a temperature of 165-degrees Fahrenheit.

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The Falcon Diet

The Peregrine Falcon is the fastest bird in the world, reaching speeds up to 200 miles an hour.

Falcons are majestic creatures and cunning hunters. Known for their exceptional speed among the many birds of prey, all falcons share a similar diet and hunting techniques. The scientific name falco is Latin for hook-shaped and may refer to their talons or the beak.

Species of Falcons

Of the many species of falcons, the peregrine falcon is the most commonly known. The prairie falcon, aplomado falcon, red-footed falcon, collared-forest falcon and gyrfalcon are also part of the large falcon family. There are 13 species of kestrels as well, and along with the Merlin, they make up the smallest members of these raptors.

Typical Diet

Falcons, particularly peregrines, live on a diet that mainly consists of smaller birds, according to Defenders of Wildlife. They hunt pigeons, blackbirds, jays, starlings and waterfowl. Occasionally they will feed on small mammals like ground squirrels, mice, rats and gophers. They also eat bats, lizards, small snakes and frogs and insects. The USDA Wildlife Habitat Management Institute reports that the smaller species of falcons, such as kestrels, actually prefer to eat a large portion of insects like grasshoppers, crickets, moths and beetles. During the winter months, kestrels must eat small mammals and small birds because of the lack of insects.

Diet Requirements

Kestrels must eat about 21 percent of their body weight per day. With a general weight range between 3.5 to 5.3 ounces, this doesn't sound like much food, but it is appropriate to the species' small size. Female raptors are usually larger than males. The bigger species like peregrines eat approximately 70 grams of food a day, which equates to about the size of two blackbirds.

Range

Falcons will migrate throughout the year to where their food source is in the greatest abundance. Some will move vast distances, traveling from as far north as Alaska all the way down to South America, for example. They are usually found in open areas. Peregrine falcons favor habitats that are near sources of water, but can be found in mountainous regions, particularly during their breeding season. They are also considered the second most globally widespread of all the raptors, with habitats on every continent except Antarctica, according to the Peregrine Fund.

Hunting Technique

Like other predators, Falcons have to hunt for their food. Noted for their remarkable speed, falcons utilize this trait to be highly effective hunters. The Peregrine falcon is the fasted bird in the world, according to the Seattle Audubon Society. They are aerial hunters with very keen eyesight, being able to see their prey up to a mile away. They swoop down at speeds that can reach 200 miles an hour and catch their prey mid-air, usually killing it instantly. Kestrels use a similar technique, hovering in the air and diving down on their prey once it has been spotted.

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Australian Animal Activities For Kindergartners

Koala bears are native to Australia.

The study of the Australian continent brings many opportunities for activities centered on the various animals only found in "the outback." The terminology referring to the Australian animals may be foreign to young children, such as 5- and 6-year old students, so consider posting the animal name with a picture of each animal for reference. Compare the animals to those found in the United States and list any similarities and differences between them before conducting kindergarten classroom activities on Australian animals.

Artistic Expression

Create a paper chain snake with brown or black paper to replicate the King Brown snake or the Red-Bellied Black snake, which are commonly found on the Australian continent. Cut 1-inch thick strips of brown or black paper and paste or tape one together to form a ring. Continue the chain by taping or gluing another strip through the first and repeating. Glue paper eyes onto the first paper chain link and a thin tongue with a "V" shape cut into the end. Red-Bellied Black snakes can grow to be almost 5 feet in length and the King Brown snake at 6 and 1/2 feet, so ensure that when building the paper chain, measure the progress to allow children to see the common lengths. Have the kindergartners lay down on the floor to compare how tall they are to how long the snakes may be. Paint the underside of the black paper chain to resemble the Red-Bellied Black snake.

Physical Activities

Kangaroos have the natural ability and strength to place all their weight on their tails while keeping tremendously accurate balance. Their strong hind legs allow them to bounce and jump long distances. Challenge the children in your kindergarten class to do the same by asking them to balance on their backside while attempting to write their name on a piece of paper. Organize a long jump-type activity to compare the student results to that of a common kangaroo jump: an excess of 25 feet. Compare 25 feet to something the kids are familiar with such as the length of a trailer, a tall ladder or the fact that a kangaroo may only take three jumps to make it to first base when playing little league.

Compare and Contrast

Organize a matching game allowing kindergarten students to compare and contrast various animals found in Australia with those found in the United States. Paste pictures of native Australian animals and U.S. animals onto separate pieces of construction paper. Create a set of these cards with 10 animals total and encourage kindergarten students, in pairs, to match the most similar animals. Repeat the activity, but this time instruct the groups to find the differences between them. They may see that the animals have the same types of tails or beaks but differ in the kind of coat they have or if they stand on two or four of their feet.

Letter Correlations

Create a template of the letters "K" and "P" to be transformed into Australian animals. Challenge the children to think of an animal that begins with the letters by repeating the sound that each letter makes. Students trace, cut out and decorate the letter "K" from construction paper into a kangaroo. Each may make the lower straight line on the letter more pointed to resemble a kangaroo tail while pasting a free-drawn construction paper head to the upper straight section. The two angled lines forming the "K" can be hind legs and marsupial arms. To learn to associate "P" with platypus, the children can do the same by turning the letter "P" onto its straight edge. They can extend a line from the rounded portion of the "P" to be thickened as a platypus tail and paste a duck bill on the other end as the face.

Tags: Australian animals, paper chain, black paper, construction paper, Red-Bellied Black, Australian continent, between them

Health Benefits Of Organic Fruit

Organic fruit is raised using natural techniques and without artificial chemicals, and as a result are more nutritious. Along with their health benefits, organic fruits are raised in a manner that protects the environment by lowering pollution rates and promoting sustainable farming practices.

Strict guidelines ensure that certified organic fruits supply the most vitamins, nutrients, and flavor.

Facts

Organic fruit is grown without using synthetic fertilizers, genetically engineered seeds, irradiation, sewage sludge, pesticides, herbicides or fungicides. Conventionally farmed fruit contains toxic chemical residue; the Environmental Protection Agency reports that 90 percent of fungicides, 60 percent of herbicides and 30 percent of insecticides cause cancer (Going Organic).

In the United States, non-organic farming practices result in the release of more than 1 billion pounds of pesticides each year. Cornell entomologist David Pimentel found that only 1 percent of pesticides are effective in exterminating pests and fungus; the remaining 99 percent pollutes crops, soil and surrounding water sources.

Organic farming practices use manual and natural pest control, crop rotations, and time-tested crop management techniques to promote productive harvests of high-quality fruits and vegetables.

Function

Because artificial preservatives are prohibited in most foods certified as organic, the fruits must be harvested, shipped, and handled very quickly. The fresher and more flavorful taste of organic fruit makes it ideal for use in personal homes and professional restaurants. According to an article in The Journal of Alternative and Complementary Medicine, organic fruits provide more vitamins and minerals than regular fruits: in general, 21.1 percent more iron, 27 percent more vitamin C, 29.3 percent more magnesium and 13.6 percent more phosphorus.

Features

Organic fruits are easily identified if they are certified by regulatory agencies registered by the United States Department of Agriculture (USDA). Food that bears the USDA organic seal falls under three categories: 100 percent organic; organic; and "made with organic ingredients."

• "100 percent organic" food must be farmed using only organic processes and contain only organic ingredients.

• The "organic" label applies to food that is at least 95 percent organic.

• Food certified as "made with organic ingredients" is composed of at least 70 percent organic materials.

There are many other certification organizations that will lend their approval to certain fruits, although standards vary and not all certification agencies are credible. When in doubt, go with a USDA-recognized certification.

Considerations

Organic fruits are often more expensive than conventionally farmed produce; the consumer must decide whether the health benefits outweigh the increased financial cost.

Benefits

In addition to the health benefits of increased nutrients and reduced toxic exposure, organic fruits also benefit the environment by decreasing pesticide pollution and promoting sustainability, according to the Organic Trade Association.

Soil and groundwater contamination endangers many species. For example, the Gulf of Mexico has a 8,000 square mile "dead zone" where fish cannot survive due to oxygen deprivation caused by fertilizer run-off. Organic agriculture decreases the disruption of ecosystems by eliminating the use of lethal chemicals, according to information from Princeton University. The detrimental effects of pesticides multiply as pests become resistant to chemicals. According to the Environmental Protection Agency, the amount of pesticides used in the United States has doubled in 30 years; chemical potency has increased 10 to 100-fold to keep up with the evolution of chemical-resistant insects, weeds, and diseases.

Sustainability practices, such as crop rotation, natural soil enrichment, and natural pest predators, protect biodiversity and support soil stability and fertility. Biodiversity, also known as species variety, defends against extinction; the availability of diverse strains (such as the proliferation of so-called "heirloom" varieties of different fruits and vegetables) allows for increased plant resistance to differing climates.

Tags: percent more, percent organic, farming practices, organic ingredients, United States

Substitute Coconut Oil For Shortening

You can use coconut oil in pie crusts and other baked goods.

In addition to lending the delicate but distinctive flavor of coconuts to your baked goods, coconut oil offers health benefits. Consuming 3 to 4 Tbsp. of unrefined coconut oil per day can help the immune system and even aid with weight loss, according to NaturoDoc, a website that provides information on alternative and naturopathic medicine. If you wish to incorporate more coconut oil into your diet for health reasons, or if you simply enjoy coconut's flavor, you can easily replace shortening with coconut oil in your recipes. Add this to my Recipe Box.

Instructions

1. Measure out an amount of coconut oil that equals 75 to 100 percent of the shortening in your recipe. For example, if your recipe calls for 1 cup of shortening, measure out 3/4 cup to 1 cup of coconut oil. The amount you use depends on how much coconut flavor you wish to have in your final dish and how moist you wish the final product to be.

2. Add the coconut oil to the recipe at the same time and in the same form as you would have added the shortening. If the recipe calls for melted shortening, for example, melt the coconut oil before adding it. If the recipe calls for solid shortening, use solid coconut oil.

3. Keep your ingredients at an appropriate temperature while preparing them. Coconut oil becomes liquid at a mere 76 degrees Fahrenheit, while shortening must be at least a full 30 degrees warmer before it melts. This means that if you wish to keep the coconut oil solid in the recipe, you must keep your ingredients below 76 degrees Fahrenheit rather than below 106 degrees Fahrenheit for shortening. If you are cooking on a very hot day or in a hot kitchen, you may need to turn on the air conditioning or otherwise cool the room to compensate for the difference in melting points.

Tags: degrees Fahrenheit, recipe calls, baked goods, below degrees, below degrees Fahrenheit, coconut flavor, your ingredients

The Best Market Garden Vegetables

Find out which vegetables your future customers want.

The best vegetables for your market garden depend on who your main customers will be and what they want. Consider if you will be selling produce at farmers' markets, as a you-pick operation, wholesale or another format. Some market gardens offer a Community Supported Agriculture (CSA) program in which customers pay to receive a weekly box of seasonal vegetables. The trick is striking a balance between meeting demand, making a profit and, of course, growing high quality vegetables. Does this Spark an idea?

Demand

If you want your toil in the garden to be worthwhile, grow vegetables that meet the demand of your customer base. Overall, tomatoes, potatoes, lettuce, corn, carrots, cabbage, onions and sweet potatoes are the most preferred vegetables among American consumers. However, demand varies by geographic region. For example, the most popular crops for the Hitt family farm near Chapel Hill, North Carolina, are peppers, flowers, tomatoes and lettuce. Another way to meet demand is to grow and sell sought-after vegetables that are not available from other local market gardens. Hitt farm has benefited this way by growing leafy greens such as leeks and rapini, produce that is not being sold by other local businesses. By talking to local customers, growers and businesses, you can find out what the local demand is.

Cost

The most profit can be made from selling herbs and greens when taking into consideration the amount of space required and the cost of growing, according to Kitchen Gardeners. More specifically, Kitchen Gardeners' top 10 list of most profitable vegetables are cilantro, arugula, salad mix, chives, dill, lettuce, cherry tomatoes, turnips and standard-size tomatoes. These are general estimates. The most profitable vegetables for your market garden depends on the customers' demands.

Niche

A key marketing technique as a future market gardener sometimes involves filling a niche that is lacking in your region. Perhaps you want to cater to health-conscious consumers. In this case, the highest ranked nutritional vegetables in terms of vitamin and mineral content are broccoli, spinach, Brussels sprouts, lima beans, peas and asparagus, according Bellevue College. If you are considering starting a Community Supported Agriculture program, CSA customers will be expecting variety. For example, Harmony Valley Farm in Wisconsin provides its customers with approximately 50 different fruits and vegetables throughout the whole season. Produce in each weekly box depends on seasonality.

Rotation

Cool-season vegetables can be planted in the spring and the fall. Examples include beets, broccoli, carrots, chives, rutabagas, lettuce, onions, parsley and peas. If you are growing cool-season crops, consider planting them in the spring and fall in different areas of your market garden for increased profits.

Tags: market garden, vegetables your, your market, your market garden, Agriculture program, Community Supported

Can Greek Yogurt Be Frozen

Greek yogurt can be used in many dessert recipes.

Yogurt was used by the ancient Greeks to aid digestion and was considered good for the stomach. Today, we understand that yogurt contains good bacteria in the form of microorganisms that are beneficial for us. Add this to my Recipe Box.

Greek Yogurt

Greek Yogurt is made from cow's or sheep's milk that has been reduced down by boiling. This eliminates the liquid content and gives the yogurt its thick consistency. Greek yogurt has a fat content of between 8 and 10 percent.

Frozen Greek Yogurt

Greek yogurt can be frozen and used in a variety of desserts such as trifles, pies and cake. Due to its fat content, the yogurt should not curdle, so it can also be used in many savory dishes. As a savory addition it can be used in recipes for soup, salads and sauces. Greek yogurt can be stored in the freezer for up to three months.

Greek Yogurt Ice Cream

To make a Greek Yogurt ice cream, simply add a tablespoon of soy, rice or cow's milk to a single serving. You will then need to add a tablespoon of honey and a couple of drops of vanilla essence. Mix it together in an old ice cream tub that has a lid. Seal the tub and leave it in the freezer for up to an hour. Check after half an hour to make sure that it does not get too hard. You can change the yogurt flavor by experimenting with different ingredients, such as adding nuts like pistachios.

Tags: Greek Yogurt, Greek yogurt, Greek Yogurt, Greek yogurt, Greek Yogurt Greek, used many, Yogurt Greek

Feed A Family On A Tight Budget

Save Money on Food

In tight economic times, there are some creative strategies you can employ to save money at the food market. Taking more time finding deals and preparing food yourself can translate to money savings at the end of the month. Those few dollars may mean the difference between meatless meals or a nice, juicy pork loin. Even if you are clipping coupons like mad, there are some other tried and true methods of saving money on food. They aren't for everyone, but there are probably a few that will work at your house.

Instructions

1. Avoid processed food. Those microwave meals are mighty convenient, but you're paying for the privilege of saving a few minutes of prep time. Instead, make meals from scratch over the weekend that you can heat up during the week. A box of rice can go a long way, as can a good old fashioned bag of potatoes.

2. Take your lunch to work or school. While you're prepping the week's dinners, get the fixings together for a few lunches too. You don't have to go cold turkey and take your lunch every day, but cutting back on the fast food can save quite a bit at the end of the month.

3. Buy in bulk, but be careful. You know it's true that buying in larger quantities means a smaller unit price for you. Bulk packaging saves the manufacturer on containering and transportation costs. This is usually true, but it pays to read the labels just to be sure. Most grocery stores have a unit price sticker on the shelves that will give you a handy per unit breakout that you can compare with other offerings. Be sure to use good judgment when selecting items that you can safely buy in large quantities. If your family won't eat it, it's no bargain. There is also some support for the notion that the more you buy, the more you'll eat, effectively foiling your attempts to save money.

4. Use outlet stores. Bare bones shopping outlets may not have all the bells and whistles, like a pharmacy, deli and beauty salon, but the food is less expensive. Packing your food yourself and bringing your own bags can make sense if you're trying to save a few dollars.

5. Grow some of your own produce. Next spring, start a vegetable patch. This guarantees a fresh supply of veggies, teaches your children about nature and saves you money. It's also good for the planet.

6. Buy local produce in season. When crops are in, the supply brings down the cost. Get in the habit of eating fresh produce, and learn to eat new things. Squash, sweet potatoes, cauliflower, cabbage, vine-ripened tomatoes and other vegetables are available through mom and pop outlets and can be a bargain when you get them from local farms as seasonal crops come to market.

7. Cut out some of the soda and liquor. Beverages can be expensive, so try for some less costly options. Tea and powdered drinks are good choices. Water from the tap is still a good alternative in many areas.

Tags: food yourself, save money, that will, there some, unit price, your lunch

Make Olive Oil Soap At Home

Decorative soap

Soap is made at home using a variety of formulas. These yield hard or soft soap, harsh or mild and clear or colored. The shapes are limited only by the mold used or the creativity of the soap maker through shaping or carving. Soap can be without a fragrance or incorporate a special blend combined just for a particular batch.

Formulas for soap can be experimented with, but the basic steps are the same. The steps shown here are for vegetarian olive oil soap, which is a soft soap.

Instructions

1. Spread newspaper over the work area. Grease the molds with the additional vegetable shortening and set aside.

2. Pour water into the pot. Slowly stir the water while adding the lye to dissolve it. The chemical reaction causes the mixture to become very hot. Set aside to cool and then pour into the glass container. Place in a pan of warm water to keep the temperature at 95 degrees F.

3. Clean the pot. Place the vegetable shortening and oils into the pot and heat to a temperature of 95 degrees F.

4. Stir the vegetable and oil mixture in the pot. Continue stirring in a circular direction while evenly and slowly pouring in the lye solution.

5. The mixture will become thick. Test to see if it's done by lifting some up with the spoon and dropping a little on top of the mixture. If the drop of mixture stays suspended for a moment before sinking, then the reaction is complete. Remove from the heat.

6. Stir in the glycerin and castor oil. Pour the mixture into the molds.

7. Set the molds in a warm place. Fold the blanket and cover the molds. Keep the molds covered for 24 hours.

8. Uncover the molds and set them where air can circulate around them. Allow two to four weeks for the soap to set before removing from the molds. Test by pressing on the surface. The surface should be firm.

Tags: soft soap, temperature degrees, vegetable shortening

What Feed Do Fullgrown Chickens Eat

In some cities, hearing chickens clucking and scratching is becoming commonplace, because more people are raising a few chickens in their own backyards. According to the New York Times, the current recession is one motivator for this trend, but some people raise chickens to make sure they're getting truly organic eggs and meat. To raise healthy chickens, you need to provide them with high-quality food.

Chickens' Nutritional Needs

Veterinarian David D. Frame is an extension poultry specialist for the Utah State University Cooperative Extension (USUCE). In his publication "Principles of Feeding Small Flocks of Chickens at Home," he writes that chickens need five different types of nutrients to lead healthy, productive lives.

Carbohydrates from foods like corn, wheat, sorghum and other grains provide chickens with energy. Proteins supply amino acids; foods that contain proteins include soybean, canola, fish meal,and meat products. Fats also supply energy, and are derived from vegetable oil, tallow and blended fat products. Minerals that chickens need come from salt, calcium carbonate, calcium phosphate, oyster shell and limestone. Vitamins come from commercial feed blends and other foods.

Commercial vs. Homemade Chicken Feed

Dr. Frame recommends that you feed your chickens a high-quality commercial chicken feed, because chickens will eat till they've consumed enough food to give them energy for a day. At that point, the chickens will stop eating, even if they haven't gotten enough of the other nutrients they require, like proteins and fats.

Manufacturers of commercial chicken feeds take this into account when they formulate their products. "Even with increasing feed stuff prices," Dr. Frame writes, "it is much more productive in the long run to feed your chickens high-quality commercial feeds rather than skimping on cost or concocting homemade recipes."

Ranging Free

That said, Cheryl Long, editor-in-chief of Mother Earth News, contends that chickens that are allowed to forage produce better eggs. "Tests conducted by Mother Earth News found that, compared to the standard values reported by the USDA for commercial eggs, hens raised on pasture produced eggs with two-thirds more vitamin A, twice the omega-3 fatty acids, three times more vitamin E and seven times more beta carotene," she notes.

"The tests also showed that pastured eggs had one-third less cholesterol and a quarter of the saturated fat. In addition, fresh eggs from pastured hens taste better and provide more 'lift' in baked goods," Long writes. Thus, letting your chickens out to graze on your lawn can improve the taste and nutritional value of their eggs.

The Chicken Vs. the Egg

Frame concurs that letting chickens forage for bugs and green plants won't hurt them, but he cautions you to "always provide them access to the appropriate type of formulated balanced feed as well. Totally 'free-ranged' poultry will rarely be able to consume a proper balance and quantity of nutrients necessary for maximum capable rate of meat and egg production," he concludes.

Mix It Up

Thus, to ensure you'll get the most flavorful and nutritious eggs while making sure your chickens get proper nutrition themselves, it's probably wise to feed them good commercial chicken feed as well as letting them scratch up food for themselves.

Tags: your chickens, chickens need, commercial chicken, that chickens, chickens high-quality, chickens high-quality commercial, chickens will

Places For Kids To Have Creative Play In Illinois

A hands-on museum is a creative way for children to learn.

Illinois is the most populous state in the Midwest region, so it is no wonder it is packed with fun, creative ways to get children off the couch and learning. Illinois offers cooking schools for your aspiring chef and world-class zoos for the animal lovers among us. The museums of Illinois are some of the best in the country. With so much for children and families to do, it's hard to have a boring day here.

Cooking Schools

Cooking classes are a creative way for kids to learn about nutrition. Many cooking schools throughout Illinois offer children's programs. The Chopping Block (thechoppingblock.net), located in Chicago, offers weekday classes for children ages 7 to 11 for $25 per class and for ages 12 through 16 for $30 per class. The Chopping Block also offers week-long winter and summer camp programs. Mettler Cooking School (mettlercenter.com) in Champaign offers classes for children, emphasizing healthy cooking skills and nutrition. Its Kids Cook program is for children ages 5 to 11 or under 5 with an adult. Participants learn to choose healthy foods when eating out and to make nutritious snacks and meals. Mettler also hosts birthday parties and week-long summer camps.

Museums

Museums offer creative play for the whole family. Illinois is home to many children's museums that specialize in little minds, with hands-on activities and age-appropriate displays. In Naperville, children can get down and dirty at the Dupage Children's Museum's (dupagechildrensmuseum.org) Wet 'n Messy series or spend the day visiting the exhibit neighborhoods spanning three floors. Admission is around $9. Another creative family-centered museum is the Kohl Children's Museum of Greater Chicago (kohlchildrensmuseum.org). This museum focuses on exhibits for children up to 8 years old, and the programs are aligned with the Illinois State Learning Standards. Admission is around $9 and includes access to hands-on exhibits and a two-acre nature park.

Play Centers

The many indoor play centers in Illinois offer safe, creative play for children. Rockome Gardens (rockome.com) is an Amish-themed park in Arcola with horse-drawn carriages, a general store and a petting zoo. This unusual park offers hands-on activities for children and parents alike. In Schaumburg, the FireZone (firezonefun.com) is another hands-on play center where children learn about fire safety and about the world of firefighting. Admission is $9 for children.

Zoos

Illinois is home to many outstanding zoos, including the Lincoln Park Zoo (lpzoo.org) just north of Chicago. General admission to the park is free. Children can take a ride on the Endangered Species Carousel or hop on the LPZoo Express Train. The zoo offers creative classes and camps for kids age 5 and up. General admission to the park is free. The Henson Robinson Zoo (hensonrobinsonzoo.org) in Springfield is home over 300 to animals native to Africa, Asia, Australia, and North and South America. Admission is around $5. Many hands-on children's and family programs are available for an addition fee.

Tags: Admission around, admission park, admission park free, children ages, children learn, Children Museum, Chopping Block

Major Factors Affecting The Labor Costs

Workers in jobs demanding hard physical activity or high education often get better wages.

Businesses have a multitude of expenses, one of the largest of which is labor. Companies often employ various strategies to keep labor expenses at a minimum. Even so, several factors dictate what businesses end up paying employees. Most of these reach far beyond the individual business and are a part of the larger economic web.

Worker Availability

When there is a shortage of workers who have the skills, talents, experience and education necessary to complete the tasks an employer needs done, the few workers who are available are able to demand higher pay. Conversely, as the number of workers available increases, employers are able to start offering lower wages. This follows the basic rules of supply and demand, assuming that the demand remains constant.

Location

Employers have to offer wages that accommodate the current cost of living. Thus, in regions with a higher cost of living, wages typically are higher than those where the cost of living is low. In the United States, this generally means that wages are lower in the Southwest region, as data for various industries from the Bureau of Labor Statistics' Occupational Outlook Handbook show. Urban areas generally have a cost of living higher than that found in rural regions.

Task Difficulty

Workers generally receive higher compensation when the tasks they must complete are more complex or difficult. For instance, performing brain surgery is a much more difficult task than something such as typing a manuscript. There often is a correlation between task difficulty and higher education, with those with doctorates typically earning the highest wages.

Efficiency

Efficiency in business means it takes less time or resources to do a job. It means that labor costs go down in most cases. A plethora of factors can contribute to company efficiency and therefore lower labor expenses. For example, if employees constantly have to repair the machinery they use, it takes them longer to finish tasks. Employers subsequently must pay more to complete the same job. Building layout, scheduling issues, conflicts between workers and poor managerial planning are additional examples of inefficiency sources.

Unions

The presence of a union often means that wages will be higher if an employer uses union employees, as the union sets a minimum rate of pay for its members. They are able to keep rates higher by controlling the number of people in the union -- that is, they manipulate supply and demand, as explained by Morgan O. Reynolds of the Library of Economics and Liberty.

Legislation

The Fair Labor Standards Act, or FLSA, is a federal regulation that dictates how employers compensate their employees. In addition to setting a general minimum pay rate, FLSA also dictates what constitutes hours for compensation. In addition to the FLSA, employers are bound by state wage regulations. Employers cannot pay laborers less than the amount specified in these laws.

Employer Philosophy

Some employers place a higher value on labor than others. In some companies, management views employees as the lifeblood of the business. These companies often provide high rates of pay in part as a way to increase job satisfaction and recognize the role this plays in job retention, as keeping employees over time generally tends to be cheaper than recruiting and training new workers consistently. In other companies, particularly when the nature of the tasks do not require a high skill set and worker supply is high, workers are viewed as important but also disposable or interchangeable. These companies don't offer rates that are as competitive.

Tags: cost living, means that, higher than, labor expenses, means that wages, minimum rate, supply demand

Grow Fruits And Vegetables For Profit

Produce ready for market

You love to garden, maybe you always grow more than you can use or you need some extra income. Whatever the reason you have for wanting to sell your fruits and vegetables, you must first realize that it will take at least one-half acre of garden space to grow produce profitably. If you have adequate space, next you must discover what will sell in your area and if your garden is suitable for growing the fruits or vegetables in demand. Once you have determined you can successfully grow and sell your fruits and vegetables, implementing cost saving strategies will bring you greater profits.

Instructions

Market Research

1. Choose the type of clientele you want to sell your fruits and vegetables to, commercial/wholesale accounts or retail. Retail means selling directly to the consumer, either at a farmer's market or from your home. If you decide to use the farmer's market you will probably need to join a local organization, which may entail a fee and requirements or rules. Selling from home is profitable if you are located where there is quite a bit of traffic and have the time available. It is also necessary to check with your local government to see if there are permits needed or if your property is zoned to sell homegrown produce.

Commercial, or wholesale, produce selling is marketing your fruits and vegetables to a business, like a restaurant, or a local organic grocery store.

2. Visit a farmer's market several times to observe what types of vegetables and fruits are being sold and which are popular. Strike up conversations with both vendors and buyers to discover what produce sells well and what people are looking for. This information will help you determine the types of fruits and/or vegetables you are going to grow and sell regardless whether you choose commercial or retail selling. The same fruits and vegetables will be in demand for your local grocery store or restaurant.

3. Analyze where you intend to grow your produce. Some fruits and particularly vegetables grow best, and produce in abundance, in sunny locations, while others, like lettuce and spinach, prefer a shadier environment. Determine what the best, most productive fruits and vegetables will grow in the soil and location of your garden.

Make a Profit, Reduce Expenses

4. Grow your vegetable plants from seeds to save money and have a longer growing season. Start your seeds indoors and you will be able to harvest your vegetables sooner than waiting to plant starter plants or root stock. Also, choose disease resistant varieties which usually germinate easily and will eliminate the need to spend time and products later on fighting plant diseases.

5. Buy in bulk whenever possible. Purchasing supplies, like fertilizer or plant stakes, in bulk or case lots will save significant money because these products are usually cheaper in bulk and keep from year to year.

6. Utilize your planting space efficiently by spacing your plants so there is minimal open space between them and no more than 12 to 14 inches between rows. Also, plant herbs and smaller plants in pots and hanging baskets instead of using valuable garden space.

7. Keep ongoing, accurate records of what produce you raised, how much yield you got, the amount of garden space required for each fruit or vegetable and the money you spent and received. By keeping an accurate record of spending costs, production and money earned, you will be able to know if you are making a profit, breaking even or losing money. This will help you plan your next year growing and marketing tactics.

Tags: fruits vegetables, sell your, your fruits, your fruits vegetables, farmer market, fruits vegetables, garden space

Start Up A Bakery Business

No need to hang art when your pastry case is stocked.

When Debbie Fields decided that her recipes were too good to keep under wraps, she did something that was unprecedented: she took trays of her cookie samples to her community mall and handed them out, making certain nibblers knew where to get more. Fields' moxie and delicious products quickly launched the brand that prompted signature bakeries across the land. If you're inspired to follow in her footsteps, remember that it was her unique style that made her a household name. Find your own hook and you'll be up to your apron in flour and butter in no time.

Instructions

1. Ask yourself if you've got the stamina it takes to launch your bakery enterprise. You'll have to get up with roosters to pop dough into ovens so everything in your pastry case tastes as fresh as it looks. You'll be purchasing commercial bags of flour and sugar and industrial-size lots of butter and other perishable ingredients. If you can't lift these plus-size bags, cans and other containers, make sure you have a deputy baker on staff from the day you open your doors.

2. Formulate whatever type of business and marketing plan you're comfortable with drawing up so you have some direction and focus for the long haul. Use a professional approach by writing a SWOT analysis: List your strengths, weaknesses, opportunities and threats. If that makes no sense to you, find other business plan models on the Internet or hire someone with business savvy -- and in particular, bakery business savvy -- to write the plan. This start-up assistance could be the best investment you make.

3. Pursue financing from a bank or personal sources. You'll need rent money, commercial equipment, supplies that run the gamut from ingredients to letterhead, pastry and cake boxes, trays and dependable refrigeration systems. Include on your list of necessities a power generator so you don't lose a fortune in perishables should a power outage occur. Expect to spend cash for a build-out if your landlord isn't willing to partition the retail space you're renting. You'll need plenty of worktables for pastry prep. Finally, you may have to spend some cash on plumbing. Water, sinks and wash stations are critically important to the health and sanitation of your business.

4. Track down permits and licenses. Food service establishments are subject to a wide range of rules, regulations, codes and inspections by governmental authorities that may range from the health department to the fire department. Serving food has its own unique risks. You'll be subjected to a lot of paperwork, but once everything is signed and sealed, you'll receive occupancy and other certificates you'll be required to hang on your walls. Once you're up and running, expect periodic inspections.

5. Cover all of your legal and insurance bases. You'll need coverage to replace equipment and supplies in the event of a fire or flood, protection against damage to physical property caused by other catastrophic occurrences, liability coverage for potential lawsuits initiated by patrons who claim your baked goods made them sick or worse. Consult with a lawyer and an experienced commercial insurance broker to discuss all aspects of your insurance needs. Err on the side of caution. You can always modify your coverage down the line.

6. Purchase top-of-the-line equipment -- but it needn't be brand new. You'll need commercial ovens, huge dough mixers, pressers, proof cabinets and boxes, industrial racking systems for cooling breads, cakes, doughnuts, cookies and other products. A site like Bakery Equipment.com can simplify your life by offering you one-stop shopping for the aforementioned plus display cases in nearly every size. You also can order such staples as bowls, utensils, decorating equipment and the boxes, bags and tissue you'll need to serve, bag and box your wares.

7. Use your imagination when you decorate your bakery. Come up with a theme that works nicely with your name or your baking specialty. Choose something that's clever, whimsical, memorable -- unforgettable. Paint your walls in soothing ice cream colors and don't make the mistake of hanging lots of art or photos. Your pastries will be all the scenery required. If you plan to allocate a small amount of room in your bakery so shoppers can enjoy a pastry with coffee or tea, choose tall bistro tables, but forget the chairs so nobody lingers.

8. Keep your introductory and grand opening events within your budget. Schedule a grand opening that's an "invitation only" splash for members of the local media and the chamber of commerce, local politicos and members of charitable boards. Marketing schemes come and go, but word of mouth continues to be the very best way to promote a new business -- in your case, both literally and figuratively.

Tags: your bakery, business savvy, equipment supplies, grand opening, pastry case, something that, your pastry